{"title":"以芳香植物为原料的新型苦艾酒","authors":"O. Matieha, I. Balian, L. Zhukovska, L. Fodor","doi":"10.47279/2709-3727-2021-1-9","DOIUrl":null,"url":null,"abstract":"The article analyses about twenty cultivated and wild growing plants (lavender, mint, hyssop, fennel, etc.) as raw material bases for producing various types of flavoured wines. The varieties of wine-producing grapes that form the basis of flavoured beverages have been determined. The author suggests data on the accumulation of volatile ethers/esters in wines with added plant raw materials, as well as their optimal volume. The quality of various types of wine has been determined and the best variants have been singled out. Keywords: spices and herbs, grape flavoured wine.","PeriodicalId":422393,"journal":{"name":"PROBLEMS OF AGROINDUSTRIAL COMPLEX OF KARPATY","volume":"30 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"NEW KINDS OF WINES OF THE VERMOUTH TYPE BASED ON AROMATIC PLANT RAW MATERIALS\",\"authors\":\"O. Matieha, I. Balian, L. Zhukovska, L. Fodor\",\"doi\":\"10.47279/2709-3727-2021-1-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article analyses about twenty cultivated and wild growing plants (lavender, mint, hyssop, fennel, etc.) as raw material bases for producing various types of flavoured wines. The varieties of wine-producing grapes that form the basis of flavoured beverages have been determined. The author suggests data on the accumulation of volatile ethers/esters in wines with added plant raw materials, as well as their optimal volume. The quality of various types of wine has been determined and the best variants have been singled out. Keywords: spices and herbs, grape flavoured wine.\",\"PeriodicalId\":422393,\"journal\":{\"name\":\"PROBLEMS OF AGROINDUSTRIAL COMPLEX OF KARPATY\",\"volume\":\"30 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"PROBLEMS OF AGROINDUSTRIAL COMPLEX OF KARPATY\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47279/2709-3727-2021-1-9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"PROBLEMS OF AGROINDUSTRIAL COMPLEX OF KARPATY","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47279/2709-3727-2021-1-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
NEW KINDS OF WINES OF THE VERMOUTH TYPE BASED ON AROMATIC PLANT RAW MATERIALS
The article analyses about twenty cultivated and wild growing plants (lavender, mint, hyssop, fennel, etc.) as raw material bases for producing various types of flavoured wines. The varieties of wine-producing grapes that form the basis of flavoured beverages have been determined. The author suggests data on the accumulation of volatile ethers/esters in wines with added plant raw materials, as well as their optimal volume. The quality of various types of wine has been determined and the best variants have been singled out. Keywords: spices and herbs, grape flavoured wine.
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